*4.3. Preparation of Ethanolic Extract of Propolis (EEP)*

The frozen crude propolis kept at –18 ◦C was grinded in a mortar until a powder was obtained, then blended with ethanol at a ratio of 25:100 g/mL, stirred at 500 rpm for 24–30 h using an Earlene shaker. The resulting solution was then filtered and evaporated at 40–45 ◦C using a rotary evaporator (Rotavapor RE121, Büchi, Fawil, Switzerland). Lastly, the concentrated extracts were dried at 50–55 ◦C in a vacuum oven. The final ethanolic extract of propolis (EEP) was stored at −18 ◦C until used.
